BUTTERNUT SQUASH SOUP W/ ROASTED RED PEPPER PUREE

Butternut squash soup w/ roasted red pepper puree image

Number Of Ingredients 11

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6 tablespoon olive oil
2.25 cups chopped onions
4 cloves minced garlic
2.5 pounds butternut squash, peeled, seeded, cut into 1 inch pieces
5.5 cups vegetable broth
3 teaspoon chopped fresh thyme
1/2 teaspoon grated orange peel
1 cup Puree - coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 cloves garlic
1/4 teaspoon dried crushed red pepper

Steps:

Soup 1. Heat oil in heavy lg pot over med-high heat. Add onions; saute until tender about 12 min. Add garlic; stir 1 min. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 min. Cool slightly.
2. Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 t thyme and orange peel. Thin soup w/ more broth if desired. Simmer 3 min. Seasonw/ salt & pepper.
3. Ladle soup into bowls. Swirl 1 T red pepper puree into soup in each bowl. Sprinkle w/ 2 t thyme and serve.
Puree Puree all ingredients in processor until smooth. Season w/ salt & pepper.